Ingredients

1 large orange

20 cloves (approx.)

2 tablespoons sugar (brown if you prefer)

1 quart red Burgundy

6 ounces brandy

Advertisements

Preparation

Stud the orange with cloves and roast in a 350°F oven for 30 minutes. Remove, cut into quarters, and place in a heavy saucepan with the sugar and wine. Heat for 20 minutes without letting wine come to a boil. Pour an ounce of brandy into six warmed 6-ounce mugs and fill with the hot wine.